Baked Fish with Miso Tomatoes
By OcadoLife
Published on 14 December 2023
After a super-speedy, light ’n’ bright fish supper? Check out this Baked Fish with Miso Tomatoes from food writer Caroline Morrish. The miso paste and rice vinegar ramp up the flavours here (just be sure to allow time for macerating the tomatoes). Looking for more fish recipes? Look no further.Time and servings
20 minsTotal time
Serves 2396 kcal/serving
5 minsPrep time
15 minsCooking time
Ingredients
- 1 tbsp red miso paste
- 1½ tbsp rice vinegar
- 1 tsp olive oil
- 250g cherry tomatoes, halved
- 1 lemon, sliced into rounds, plus a squeeze of juice
- 1 courgette, sliced
- 2 sea bass fillets
Method
Step 1
Whisk together the miso paste, rice vinegar and olive oil, then pour over the cherry tomatoes; leave to macerate for 2-3 hrs.Step 2
Lay 2 large pieces of foil on a baking tray and divide the lemon and courgette slices between them. Top with the fish fillets and a squeeze of lemon, season and seal the parcels. Bake in the oven at 200°C/180°C fan/gas 6 for 12 mins.Step 3
Serve with the miso tomatoes and juices spooned over the top.